Description
Indulge in the decadent delight of a Chocolate-Vanilla Swirl Bundt Cake. This moist and flavorful cake features a perfect balance of rich chocolate and classic vanilla in a beautiful marbled design.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot water
Optional:
- Powdered sugar or glaze for topping
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease/flour a 10- to 12-cup Bundt pan.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix sour cream and milk in a separate bowl.
- Combine the mixtures: Add dry ingredients to the butter mixture, alternating with the sour cream mixture. Mix until combined.
- Create the chocolate mixture: Whisk cocoa powder with hot water until smooth. Stir 2 cups of batter into the cocoa mixture.
- Assemble the cake: Spoon half of the vanilla batter into the pan, top with chocolate batter, then remaining vanilla batter. Swirl with a knife for a marbled effect.
- Bake and serve: Bake for 50–60 minutes, cool in the pan for 15 minutes, then invert onto a rack. Dust with powdered sugar or glaze before serving.
Notes
- For extra richness, add 1/2 cup chocolate chips to the chocolate batter.
- This cake stays moist for several days and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
